Mature spinach with rice, carrots and tomatoes

December 19, 2014

 

Meet the "Mature Spinach", this is the spinach we get from our farmers market and it is different from the baby leaf spinach that you find in the supermarkets. 

It is definately more work, I rinse it 3 times to get rid of the grit. But it is worth all the effort, the flavour and the texture is much better. Here is what I do with "Mature Spinach".

 

Ingredients;

 

3 bunches "Mature Spinach"

1 medium onion diced

2-3 tablespoon olive oil

2 medium size carrots, sliced 0.5cm thick

2 medium size tomatoes, diced

1/3 cup rice rinsed under cold water

Salt and pepper

1/2 cup hot water 

 

Yougurt to serve

 

1. Cut the roots of the spinach bunches and rinse the remaining spinach leaves and stems well under cold water until all the grit is gone.

 

What I do is clean my sink first and then fill it with water and put the spinach in and leave for couple of minutes. Then take the spinach and put it in a colander. You will see the grit is left behind in the water.

Empty the sink and repeat the same wash 2 more times. 

At the 2nd rinse I usually add white vinegar to the water and keep spinach in water for 15-20 minutes to make it a vinegar wash.

 

2. Once the spinach is thoroughly washed chop it in to roughly 2 cm wide strips.

 

3. In a pot that is big enough to take all the spinach or in a large wok with a lid, heat the olive oil and add the onions and cook for a minute.

 

4. Then start adding spinach in batches. 1st put as much as you can in the pot and wait for it to wilt and add more spinach and repeat this until you have all the spinach in the pot or wok.

 

5. Season with salt and pepper.

 

6. Add the carrots and tomatoes and sprinkle the rice on top. Add 1/2 cup of hot water simmer with the lid closed for 20 minutes or until the carrots are cooked thoughly.

 

7. Serve with a dollop of yougurt and enjoy.

 

 

 

 

 

 

 

 

 

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